Bright Whole-Lemon Blender Cake with Lemon Glaze Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.

Wash the lemon thoroughly and cut it into wedges, removing any seeds. Measure out all the ingredients and have them ready. The blender does the hard work, so there's minimal prep.

Instructions

Blend and Combine

1. 1Blend the wet ingredients
   Place the washed whole lemon wedges, eggs, oil, milk, and granulated sugar in a blender. Blend on high for 2 minutes until the mixture is completely silky and smooth, with no visible pieces of lemon. The liquid will be pale yellow and slightly frothy.
   Look for The mixture should be smooth and uniform, with no chunks of lemon remaining.
   Tip Scrape down the sides of the blender halfway through to ensure everything is fully incorporated.
2. 2Mix the dry ingredients
   In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure the baking powder is evenly distributed so the cake rises evenly.
   Look for The dry ingredients should be well combined with no lumps of baking powder.
   Tip Sift the flour if it has been stored for a while to aerate it for a lighter crumb.
3. 3Combine the wet and dry mixtures
   Pour the blended lemon mixture into the bowl with the dry ingredients. Gently fold with a spatula or whisk just until no streaks of flour remain. The batter will be thin and pourable, similar to a pancake batter.
   Look for The batter should be smooth with a slightly thick, pourable consistency.
   Tip Do not overmix; a few small lumps are fine and will bake out.

The blender mixture should be silky, pale yellow, and frothy. When you fold in the dry ingredients, the batter should be smooth and pourable, with no streaks of flour.

You'll smell the bright lemon aroma immediately. The batter will be thin, similar to a crepe batter, but that's exactly what you want for a moist crumb.

Bake and Glaze

4. 4Bake the cake
   Pour the batter into a greased 9x5-inch loaf pan. Bake at 350°F (175°C) for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will be domed and fragrant.
   Look for The cake should be a deep golden brown and spring back when gently pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.
5. 5Make the lemon glaze
   While the cake bakes, whisk together the confectioners' sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick but pourable; add more lemon juice a teaspoon at a time if needed.
   Look for The glaze should be smooth, glossy, and free of lumps.
   Tip Use freshly squeezed lemon juice for the brightest flavor.
6. 6Glaze the hot cake
   As soon as the cake comes out of the oven, pour the glaze over the hot crust. The glaze will melt into the warm cake, creating a translucent, shiny finish. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
   Look for The glaze sizzles slightly and soaks into the crust, leaving a glossy sheen.
   Tip For a thicker glaze, let the cake cool for 5 minutes before glazing.

The cake will rise and dome slightly, turning a deep golden brown. The kitchen will fill with the scent of baked lemon. When you pour the glaze over the hot cake, it will sizzle and spread, creating a glossy, translucent sheen. The cake should feel firm but spring back when pressed. Let it cool completely before slicing.

Cool and Slice

7. 7Cool and slice
   Let the cake cool completely on a wire rack before slicing. Use a serrated knife to cut thick slices, revealing the moist, tender crumb with flecks of lemon zest and walnuts.
   Look for The cake should be completely cool to the touch and the glaze set.
   Tip For clean slices, dip the knife in hot water and wipe it dry between cuts.

Once fully cooled, the glaze will be set and slightly crackly. Slicing with a serrated knife reveals a moist, tender crumb with visible bits of lemon zest and walnuts. The texture should be dense but soft, almost like a pound cake, with a bright citrus tang. Each slice should hold together without crumbling.

Common mistakes

The most common mistake is overmixing the batter once the flour is added. Overmixing develops gluten, which can make the cake tough. Mix just until the flour disappears.

Another mistake is not blending the lemon long enough; the mixture should be completely smooth, with no visible pieces of lemon. Also, don't skip greasing the pan thoroughly, as the cake is moist and can stick.

How to tell it’s done

The cake is done when the top is deeply golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should read 160°F (71°C) on an instant-read thermometer.

The edges will pull away slightly from the pan, and the cake will feel firm to the touch but spring back when pressed gently. Cool the cake in the pan for 15 minutes before removing.

• Egg dishes: 160°F (71°C) in the thickest part